Sunday, January 12, 2014

Chocolate Chip Cookies -- Super Chocolatey & Crunchy!

Happy Sunday! It's a beautiful bright and sunny day here today. I'm getting ready to go do some furniture shopping with my son but wanted to post the cookies I made last night. I made my Chocolate Chip Cookies that are already good "as is"...but I wanted to see how they would turn out if I added some raw cacao nibs to them to add additional deep dark chocolate flavor as well as a bit of crunch. I added about 1-1/2 tablespoons (just stirred them into the batter). I made small cookies -- I got 31 cookies from the batch of dough. I have 2 bags of cacao nibs and have been wondering how else I would use them (I stir them into yogurt sometimes, too). I snapped a few photos of the cookies below. So, if you want to boost the chocolate flavor and add a bit of crunch, too...and are like me and just happen to have some cacao nibs hanging around...give it a try. The link to the recipe is above and here ----> Chocolate Chip Cookies. Enjoy!



BOOM!

8 comments:

Sonshine Girl said...

This look amazingly delicious!! ...just like everything else you make! :)

Gourmet Girl Cooks said...

Thanks so much!!! :-)

Destiny said...

Definitely want to try... is there a carb count for these somewhere? :)

Gourmet Girl Cooks said...

Hi Destiny -- this is the recipe calculator I use -- it will give you the TOTAL info for the recipe and then you divide it between the servings (cookies in this case) you actually make. That is the most accurate way to determine it. Here it is: http://caloriecount.about.com/cc/recipe_analysis.php

Anonymous said...

These cookies are ALL THAT !!! and more. We are also nuts about the peanut butter cookies. Yep I used crunchy peanut butter. It was really tasty

Gourmet Girl Cooks said...

Hi Anonymous! So glad you are enjoying the cookies -- I bet the crunchy peanut butter is great in the peanut butter cookies! :-)

Alice said...

These cookies look awesome!! Recipe on the list to try!

I have used my unsweetened cacao nibs (don't know if they come sweetened) in a LC/SF/WF pumpkin bread (muffins, actually), in addition to whatever nuts. It is a fairly spicy (garam masala/allspice/plus the usual spice suspects!)pumpkin recipe and I had the nibs on hand, needed to use some, and just threw them in. Can't taste the chocolate, but adds a lovely texture.

I guess my point is they might be good to use in a number of baked goods without necessarily adding much, if any, chocolate flavor.

Thank you, GGC!

Alice B.

Gourmet Girl Cooks said...

Hi Alice,




I actually have a couple bags of the cacao nibs in my pantry. I use them occasionally...sometimes in yogurt and I have on occasion added them to cookie dough (like this recipe) for texture and crunch. I need to use them more and find a way to "highlight" them more. I like them. :-)